What function of maltodextrin???
It plays the role as bulking agents and carriers, as fat replacers, nutrition supplements and high-tech film-formers in a multitude of applications.
What happen when DE increases and when it decreases???
As DE increases, so do the following characteristics:
browning (due to the increased level of reducing sugars);
hygroscopicity/humectant properties;
plasticity;
sweetness;
solubility;
osmolality.
As DE decreases, the following characteristics increase:
It plays the role as bulking agents and carriers, as fat replacers, nutrition supplements and high-tech film-formers in a multitude of applications.
What happen when DE increases and when it decreases???
As DE increases, so do the following characteristics:
- browning (due to the increased level of reducing sugars);
- hygroscopicity/humectant properties;
- plasticity;
- sweetness;
- solubility;
- osmolality.
As DE decreases, the following characteristics increase: